Mad Butcher's Butcher Est. 1971

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Tarragon eye fillet skewers

INGREDIENTS

- 2 Carrots
- cubed
- 5 Tbsp Extra virgin olive oil
- 1 small bunch Tarragon
- 1 Lemon
- juice only
- 400 g Eye fillets of beef
- 1 Zucchini
- cut into logs
- 8 Baby potatoes
- 2 Tbsp Mexican seasoning
- 8 Skewers
Serves : 4
Cooking time:

METHOD

  1. Preheat oven to 180C.
  2. Place carrot on a baking tray and sprinkle over 1 Tbsp olive oil, season with salt and pepper and roast till golden (takes about 20mins).
  3. Place the tarragon, lemon juice and remaining 4 Tbsp of olive oil in a blender and blitz, set aside.
  4. Thread on the soaked skewers the roasted carrots, cubed eye fillet, zuchinni and potatoes.
  5. Brush with the tarragon oil and sprinkle over the Mexican seasoning.
  6. BBQ when you’re ready to go.

Tip: To prevent the skewers burning on the BBQ soak them in water for 30 minutes and then wrap the ends in tin foil.

Recipe from eatwell.co.nz

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